Mediterranean Burgers

Recipe

Main Dish
Mediterranean Burgers

Primary Media

Bun topped with lettuce, tomato slices, burger patty, aioli, sliced red onion and topped with other half of the bun

User Rating

3.33 out of 5 stars
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6 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1large cucumber, peeled, seeded and small diced
    1 c.Hy-Vee light sour cream
    1 tsp.dried dill
    1 tbsp.minced shallot
    1 ½ tbsp.Hy-Vee sugar
    1 tsp.Hy-Vee white vinegar
    tsp.celery salt
    Cracked Hy-Vee black pepper, to taste
    1 lbs.80%-lean ground beef
    ¼ c.finely chopped artichoke hearts
    ¼ c.finely diced roasted red peppers
    3 tbsp.finely chopped Hy-Vee kalamata olives
    ¼ c.Hy-Vee Select crumbled feta cheese
    1 tsp.Hy-Vee salt
    ½ tsp.Hy-Vee black pepper
    4Hy-Vee Bakery hamburger buns
    Toppings, such as sliced red onion, tomato and lettuce, optional

    Directions

    1. For cucumber yogurt sauce, in a bowl, combine cucumber, sour cream, dill, shallot, sugar, vinegar, celery salt and pepper; cover and refrigerate to let flavors combine.
    2. Heat a charcoal or gas grill for direct cooking to medium heat.
    3. Combine ground beef, chopped artichokes, roasted red peppers, kalamata olives, feta cheese, salt and pepper. Form into 4 patties. Grill patties for 14 to 18 minutes or until internal temperature reaches 160 degrees, turning once halfway through grilling.
    4. Top each burger with the cucumber sauce and serve on buns with red onion, tomato and lettuce, if desired.

    Nutrition facts

    Servings

    480 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 95mg
    • Sodium: 1240mg
    • Total Carbohydrates: 34g
    • Protein: 28g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 25%
    0%
    Iron 20%
    0%
    Calcium 25%

    Recipe Source:

    Hy-Vee chefs, Hy-Vee weekly ad from the week of July 8, 2015.